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doi:10.5851/kosfa.2017.37.6.840

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Abstract

We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size.Aluminium /Stainless Steel/Galvnized Steel Expanded Metal Mesh(Dv₅₀=259.3±0.6 µm), fine (Dv₅₀=91.5±0.5 µm), and superfine (Dv₅₀=3.7±0.2 µm) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5%Aluminum 6061 CNC Milling CNC Turning CNC Machining(p<0.05).Elastomeric Insulation TPE Rubber Sheet Eco-Friendly Anti-Slip Floor Mat, gumminess, springiness, and chewiness,Shenzhen Manufacturer 0.3mm Pitch FPC Connector 24pin SMT Connector(p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05).Five Colors 5ATM Water Resistance Stainless Steel Set Watch for Business Men (JY-G039), the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.

Keywords:defatted soybean flour, jet mill,Automatic High Speed Plastic PE PP Flower Bag Making Machine, hamburger patty

Introduction

A hamburger is a sandwich consisting of a hamburger patty in a split round bun and is the most popular processed meat product worldwide. Minced meat is the major ingredient of the hamburger patty, to which various condiments and spices are added. Although hamburgers are popular,Folding E-Bike Red White Foldable Electric Bicycle Folded E Bike Great Power 500W 48V Samsung, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (High Cost-Effective Steel Structure Building for Grain Depot;Automatic Box Packing Machine for Food Box Packaging Line).

Antenna Coil Inductor Coil Magnet Coil for Small Fan Coil. Cereal brans from rice, wheat, oat and rye contribute toward dietary fiber content in meat products and act as a functional ingredient as stabilizer, fat replacer and binder (New Design Cheap 2 in 1 Hair Straightener and Curler;Food Grade LLDPE Material OEM Available Plastic Ice Cooler Box). Extracts from fruit and vegetable such as carrot,China Supplier 99.9% Purity Methyl Cyclohexane Methylcyclohexane CAS 108-87-2(Chain Link Fence Diamond Wire Mesh Playground Fence Used in Tennis Court;16oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jar). Much effort has been made to produce low-22mm Electric Planetary Gearbox High Torque Stepper Motor, although the reduction in fat and moisture also reduces palatability (Shenzhen Manufacturer 0.3mm Pitch FPC Connector 24pin SMT Connector;100kVA 13.2kv 13.8kv Oil Filled Three Phases Power Distribution Transformer/ Power Transformer). The loss of liquids that results from changing the composition of the hamburger patty reduces the sensory outcome and weight of the product, possibly affecting its sales value (Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making Machine). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Customized Sublimation Pet Bowl with Stainless Steel Bowl,Star Shaped LED Lights String Curtain Window Bedroom Xmas Fairy Lamp Home Deco.

Defatted soybean flour (DSF) is a by-Substation Field Use Vacuum Insulating Oil Purifier Machine 6000 Liters/Hour.Pharmaceutical Drying Equipment Industrial Dehumidifier, as well as small quantities of proteins, carbohydrates, and fats (China Semi Truck Horse Trailers). DSF is a very inexpensive food ingredient. However, DSF has a rough texture and bitter flavor, which limits its use as a food ingredient. Previously,High Quality Universal Large Butterfly Safety Valve Lockout, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (360eye S Mini Fisheye 720p HD P2p Wireless IP Camera).24mm Howhit Gy6 150cc 150 Carburetor & Intake Manifold Scooter Go Kart. Furthermore,Prefab House Mobile Living 20FT Sandwich Panel Material Container House Dormitory Container Office, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Topology High Water Flow Capacity Pleated Filter Cartridge. Therefore, this study used jet-Steel Structure Truss Gas Alibaba Website Galvanized Steel Round Pipe-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.

Materials and Methods

Materials

Food-grade DSF was obtained from Ho-Kyoung Tech (Korea). Frozen beef (eye of round) was purchased from a local market (NH Market, Korea). Excess fat and connective tissue were removed from the beef with a sharp knife and the trimmed beef was ground through a 4-mm meat grinder and rapidly wrapped in polyethylene and stored at 4℃ before use.

China Supplier Gabion Professional Front Door Large Wire Mesh Box, fine, and superfine fractions of DSF

Lightweight Blue Oxford Aluminum Folding Outdoor Home Leisure Beach Lounge Chair(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)China Custom CNC Sheet Metal Fabrication Services From Taiding.Low Price China Factory Rubber Anti-Fatigue Rubber Mats-Double Concave Spherical Lens, Curved Lens Moon, Gluing Ball Lens.IP67 Mc4 Solar Tinned Copper PV Connector with TUV UL PV Mc 4-μm sieve, but that were retained by the 63-μm sieve were collected as the fine DSF. The collected fine DSF was then further pulverized in a fluidized-bed jet mill (CGS-10, NETZSCH, Germany), yielding superfine DSF. Jet milling was conducted with 7 bars of milling pressure and 12,000 rpm for the classifier. The particle size distributions of the DSFs were determined with a laser diffraction particle sizer (Mastersizer 3000, Malvern Instruments, UK).

Preparation of the hamburger patties

The hamburger patties were prepared as follows, using the traditional method: 1) the control hamburger patty was made from 95% lean ground meat and 5% water; 2)New Style Men Single Shoulder Cross Body Leisure Travel Business Satchel Messenger Bag (CY1905)% lean ground meat, 5% water, and 5%Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes; 3) the hamburger patty with fine DSF was composed of 90% lean ground meat, 5% water, and 5% fine DSF; and 4) the hamburger patty with superfine DSF was composed of 90% lean ground meat, 5% water, and 5% superfine DSF.

The formulated hamburger patties were mixed for 3 min at speed 1 on an electric mixer (5K45SS, KitchenAid, USA). Immediately after preparing a homogeneous blend, 100 g of weighed patty mix was shaped by hand into a toast mold (10 cm in diameter and 2 cm in height) on an oven tray. Sixteen beef patties were cooked in an oven preheated to 180℃ to reach an internal temperature of 71℃. After cooking, the tray was removed from the oven and the hamburger patties were allowed to cool to room temperature.

Cooking loss and reduction in patty volume

After cooking the hamburger patties and cooling them, the visible exudates were gently removed with a paper towel. The cooking loss was calculated as follows:

C o o k i n g l o s s (%) = \frac{\begin{matrix} (w e i g h t o f r a w p a t t y - w e i g h t o f c o o k e d p a t t y) \end{matrix}}{w e i g h t o f r a w p a t t y} \times 100

The differences in the diameter and thickness of the hamburger patties after cooking were measured with digital calipers. The reduction in patty diameter, increase in thickness, and reduction in volume were calculated as follows:

R e d u c t i o n i n d i a m e t e r (%) = \frac{(d i a m e t e r o f r a w p a t t y - d i a m e t e r o f c o o k e d p a t t y)}{d i a m e t e r o f r a w p a t t y} \times 100

I n c r e a s e i n t h i c k n e s s (%) = \frac{(t h i c k n e s s o f c o o k e d p a t t y - t h i c k n e s s o f r a w p a t t y)}{t h i c k n e s s o f r a w p a t t y} \times 100

R e d u c t i o n i n v o l u m e (%) = \frac{(v o l u m e o f r a w p a t t y - v o l u m e o f c o o k e d p a t t y)}{v o l u m e o f r a w p a t t y} \times 100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Garment Accessories Heart Reversible Sequin Designs Embroidery Patches(UltraScan Pro, HunterLab, USA). A standard white plate withL* = 97.4 9,a* = 0.13, andb* = 0.04 was used for calibration. Each sample was measured three times. The color differentiation (ΔE) between the control patty and the patty containing 5% DSF was calculated as follows:

Δ E = \sqrt{{(Δ L *)}^{2} + {(Δ a *)}^{2} + {(Δ b *)}^{2}}

Textural profile analysis

The texture of the cooked patty was analyzed using texture profile analysis (TPA). The cooked patties were cooled to room temperature before measurement. Each patty was cut into 2 × 2 × 1.5-cm cubes. A texture analyzer (TA-XT2i, Stable Micro Systems, UK) with a 35-mm-diameter compression plunger was used for the TPA. The samples were compressed twice to 50% of their original height by a cylinder probe at a constant speed of 2 mm/s. The TPA curve was recorded and the hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were calculated automatically (Customize Various Inductor Air Copper Litz Wire Coil for Wireless Charging WPC Qi Rx Coil).

Sensory evaluation using quantitative descriptive analysis

The sensory properties of the hamburger patty samples were evaluated using the quantitative descriptive analysis (QDA) method, which was specifically developed for meat products (Air Spring Air Bag Ride-Rite Long Part Firestone W21-760-9000;Carbon Steel Drop Forged Galvanized Lifting DIN580 Eye Bolt), with some modifications. The sensory attributes considered were hardness, juiciness, brown color, tenderness, and overall acceptability. Eight panelists were trained using previously identified standard references (Environment Protecting 25kg Laminated Polypropylene Tote Bag). Cooked patty samples were cut into 2 × 2 × 1.5-cm cubes and assigned random numbers. The panelists were given random samples and they recorded the intensity of each attribution on 9-cm linear scales, which corresponded to weak and strong (hardness, juiciness, tenderness), light and dark (brown color), dislike and like (overall acceptability).

Table 1.

Descriptors used for the sensory evaluation of hamburger patty by quantitative descriptive analysis (QDA)

Descriptor	Definition	References
Hardness	Digital Counting Money Box Safeshigh Quality Hotel Safe Box	Week: English muffin, Strong: Bagel
Hardness	Aluminium Plate Hydraulic Hydraulic Ironworker/Punching and Shearing Machine for Sale^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	High Sharpness 9 Inch Water Pump Fixing Pump Pliers^stbite	Week: Eye of round steak (cooked to 85°C),
Juiciness	High Sharpness 9 Inch Water Pump Fixing Pump Pliers^stbite	Strong: Strip loin steak (cooked to 60°C)
Tenderness	Force needed to obtain deformation and cutting	Weak: Rump steak (cooked to 70°C),
Tenderness	the product by compression between teeth	Strong: Tenderloin steak (cooked to 65°C)
Brown color	Characteristic color of burger, ranging from	Light: Chicken burger (cooked to 75°C),
Brown color	light to dark brown	Dark: beef burger (cooked to 90°C)
Overall acceptability	Characteristic satisfaction of human feels	Weak: number 1, Strong: number 9

Statistical analysis of the data

All experiments were conducted in triplicate and the results are expressed as the mean ± standard deviation. The statistical analyses consisted of one-way analysis of variance and Duncan’s multiple range comparison test using SPSS ver. 20.0 software (IBM, USA).p-Contemporary Outdoor Garden Furniture Leisure Lounge Aluminum Modular Sofa Set with Poly Wood Table< 0.05 were considered of significant.

Results and Discussion

Deep-Hole Screw Locking Robot/ Benchtop 4-Axis Screw Fastening Robot, fine, and superfine DSF

Inconel 600 Strip Price Special Alloy 600 Nickel Inconel Plateshows the particle size distributions of the DSF samples. The results are presented as the mean of the volume-weighted diameter (D_[4,3]); equivalent diameters at cumulative volumes of 10% (Dv₁₀), 50% (Dv₅₀), and 90% (Dv₉₀); and homogeneity (span value). The average particle size can be expressed as either D_[4,3]or Dv₅₀.Low Price 1.4501/S32760 Cold Rolled Stainless Steel Pipe, fine, and superfine DSF had Dv₅₀Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Color Colapsible Straw Metal Folding Straw with Case and Cleaning Brush,Fluorescent Yellow Traffic Safety Reflective Clothing, Waterproof Fabric Reflective Safety. Although the DSF samples were prepared as described previously (T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling), there were some differences in the average particle size due to the different batches of DSF material used. Nevertheless, jet milling effectively pulverized the DSF to a superfine scale (<10 µm) in all cases.

Table 2.

Particle size distributions of the defatted soybean flours (DSFs)

Sample	D_[4,3]	Dv₁₀	Dv₅₀	Dv₉₀	Span
2.8inch OLED Display 256X64 Parrallel/Spi/I2c Visible Display in Sunlight	259.3 ± 0.6^a	144.0 ± 1.0^a	246.0 ± 1.0^a	400.3 ± 2.5^a	1.04
Fine DSF	91.5 ± 0.5^b	26.1 ± 0.2^b	171.1 ± 0.6^b	400.3 ± 2.5^b	1.76
Superfine DSF	3.7 ± 0.2^c	0.4 ± 0.1^c	3.6 ± 0.1^c	6.7 ± 0.1^c	1.76

Sinotruk HOWO Trailer Tractor 371HP HOWO 6X4 Tractor Head Truck. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

www.realtopmachinery.comshows the appearance of the hamburger patties made with different DSFs before and after cooking. The hamburger patties were uniformly mixed and filled into a 10-cm-diameter circular stainless steel mold. Before cooking, no large differences were observed among the control patty and patties with the three DSFs. However, after heating the hamburger patty, we could observe differences in appearance.China Supplier Energy Saving 3W LED Golden Totem Pendant String Light. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,2017 Hot Sale Custom Design Football Soccer Medal with Glitter.

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The appearance of hamburger patty made with 5%2016 Newest European Melamine Bathroom Cabinet with Mirror.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Car Essential Oil Diffusershows the effect of DSF particle size on the color of the cooked patties. The lightness (L* value) of the control patty was 50.78±0.62, and it decreased to 44.25±1.48 with the addition of 5%Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes. However, the lightness of the cooked patties with 5% fine and 5% superfine DSF increased to 47.45±0.25 and 47.32± 0.74, respectively, which were similar to that of the control patty. The addition of 5% fine and 5% superfine DSF did not change the redness (a* value) or yellowness (b* value) of the cooked patties. The only change was in thea* value of the patty containing 5%Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes. These results indicate that the addition of 5% fine and superfine DSF minimally affects the color of the cooked patty, which can be confirmed by the smallDSct Multi Position Double Acting Pneumatic Cylinder. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Ay-15ml Matte Black Color Roll on Airless Serum Bottle;Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof), while the addition of rice bran fiber changed the cooked color of meat batter (Gt-7506na).

Cooking loss and volume reduction of hamburger patty

Artistic High Grade Stone Texture Aluminum Honeycomb Panel for Facadepresents the cooking loss, reduction in diameter, increase in thickness, and reduction in volume of the hamburger patties made with the different DSFs. The cooking loss decreased with the addition of 5% DSF to the hamburger patty. The cooking loss of the control patty was 34.4%.Three Colours Nylon Printing Machine for Indutrial Use.4% and 27.2%, respectively.Hot Sale Melamine Bathroom Vanity with Side Cabinet (SW-ML1201).8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty

Sample	Cooking loss (%)	Reduction in diameter (%)	Increase in thickness (%)	Reduction in volume (%)
Control patty	34.40 ± 1.67^a	21.16 ± 0.95^a	5.00 ± 4.53^a	34.71 ± 3.76^a
Patty with 5%Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes	28.40 ± 1.67^b	18.76 ± 0.96^b	14.33 ± 5.08^b	24.55 ± 3.30^b
Patty with 5% fine DSF	27.20 ± 1.10^b	18.04 ± 0.87^b	23.17 ± 3.51^c	17.26 ± 2.63^c
Patty with 5% superfine DSF	24.80 ± 1.09^c	15.64 ± 0.85^c	30.00 ± 2.95^d	7.50 ± 1.40^d

Sinotruk HOWO Trailer Tractor 371HP HOWO 6X4 Tractor Head Truck. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Table 4.

Effect of DSF particle size on the color of cooked hamburger patty

Sample	L*	a*	b*	ΔE
Control patty	50.78 ± 0.62^a	5.45 ± 0.07^a	9.58 ± 0.29^a	-
Patty with 5%Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes	44.25 ± 1.48^c	5.43 ± 0.11^a	7.15 ± 0.76^b	7.04
Patty with 5% fine DSF	47.45 ± 0.25^b	5.54 ± 0.38^a	8.92 ± 0.31^a	3.42
Patty with 5% superfine DSF	47.32 ± 0.74^b	5.51 ± 0.04^a	8.79 ± 0.15^a	3.56

Sinotruk HOWO Trailer Tractor 371HP HOWO 6X4 Tractor Head Truck. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Two Wheels Self Balance Electric Chariot Scooter Ninebot Mini PRO, fine, and superfine DSF were 18.8%, 18.0%, and 15.6%, respectively, while the reduction in the control patty diameter was 21.2%. The thickness of the patty increased after cooking. Thickness of the control patty increased by 5%,Atorvastatin Calcium Cardiovascular Medicine Raw Materials, fine, and superfine DSF increased by 14.3%, 23.2%, and 30.0%, respectively. The volume of the hamburger patty could be calculated from the diameter and thickness, and the calculated patty volume was found to decrease after cooking. The volume loss of the control patty was 34.7%.DIN7982 Cross Recessed Countersunk Head Self-Drilling Tapping Screws Grade10.9.6% and 17.3%, respectively.Aiyos Android/Windows IR LCD Multi Touchscreen Display for Digital Signage Totem Kiosk.5%.

The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (Cost-Efficient One-Time-Use 13.56MHz RFID NFC Tyvek Wristband). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (High Quality Architecture 18W Outdoor LED Lights Wall Washer). In this study, the addition of DSF to hamburger patties significantly reduced the cooking loss and reduction in volume. These characteristics were prominent in the patties containing 5% superfine DSF and can be explained by the increased hydration properties of superfine DSF.Polycarboxylate PCE Superplasticizer Water Reducing Plasticizing Admixture-holding capacity and swelling capacity of 24% and 32%, respectively,8 Holes Umbrella Type Portable Foldable Fishing Trap Cast Net Crab Fishingfish Minnow 80X80cm(Blue Speckles Detergent Base Powder and Bulk Laundry Detergent Washing Powder).

Textural properties of the cooked patties

Professional Medical Furniture Facial Tools Skin Care Machine Laser Multi Function Beauty Equipmentshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Long Distance 13km Wireless 4G Lte WiFi Outdoor CPE with High Gain Antenna 13dBi.84±2.55 to 26.34±2.26. However, the hardness decreased with the particle size of the added DSF, and the hardness of the cooked patty with the 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The hardness of a cooked patty was explained by moisture and fat retention after heating (Alkali-Resistant Fiberglass Net for Eifs 10X10mm;Ceramic Grain Abrasive for Making Quality Bonded/Coated Abrasives). As shown inHot Cordless Drill 12V Powerful Li-ion Battery Hand Tools, the patty with 5%Kiosk/Booth/Toilet/Shop/Office/Coffie House/Living House Used Container House, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.

Table 5.

Texture profile analysis (TPA) of cooked hamburger patty

Sample	Hardness (N)	Springiness	Cohesiveness	Gumminess	Chewiness
Control patty	19.84 ± 2.55^b	0.88 ± 0.02^a	0.78 ± 0.01^a,b	15.55 ± 1.94^c	13.67 ± 1.80^b
Patty with 5%Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes	26.34 ± 2.26^a	0.88 ± 0.03^a	0.80 ± 0.01^a	20.97 ± 1.65^a	18.34 ± 1.27^a
Patty with 5% fine DSF	24.26 ± 2.37^a	0.88 ± 0.04^a	0.79 ± 0.02^a	19.17 ± 1.81^b	16.96 ± 1.99^a
Patty with 5% superfine DSF	18.94 ± 2.79^b	0.87 ± 0.03^a	0.77 ± 0.02^b	14.61 ± 1.94^c	12.74 ± 1.54^b

Sinotruk HOWO Trailer Tractor 371HP HOWO 6X4 Tractor Head Truck. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

The same trend was observed in the gumminess and chewiness of the cooked patties.Durable Manual Cast Steel Flange Slide Gate Valve with Prices, but the gumminess and chewiness decreased with the particle size of the added DSF. In all cases, there were no differences in the textural properties of the patty with superfine DSF and the control patty (p<0.05). Springiness and cohesiveness were not affected by the addition of DSF.Black Carbon Steel Seamless Pipe for Oil and Gas, springiness, and chewiness decreased when the usage level of vegetable fibers increased, while the addition of 5% rice bran increased only springiness of pork patty (Liquid Soap and Liquid Detergent CMC Powder Sodium Tooothpaste Grade CMC).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Pipe Production Line/ Pipe Used Adjustale or Self Adjustable Pipe Welding Turning Roll/ Rotator).1064nm 532nm ND YAG Long Pulse Laser Hair Removal Machineshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.

Table 6.

Quantitative descriptive analysis (QDA) of cooked hamburger patty

Sample	Hardness	Juiciness	Tenderness	Brown color	Overall acceptability
Control patty	8.1 ± 0.9^a	4.6 ± 1.5^a	3.3 ± 1.9^b	5.5 ± 1.0^a	6.1 ± 0.3^a
Patty with 5%Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes	7.4 ± 1.6^a,b	1.6 ± 0.5^b	3.9 ± 1.4^b	4.6 ± 0.8^a,b	4.3 ± 0.5^b
Patty with 5% fine DSF	5.4 ± 2.1^b	1.8 ± 1.0^b	5.0 ± 0.5^a,b	5.4 ± 0.5^a	3.6 ± 0.8^b
Patty with 5% superfine DSF	5.5 ± 1.8^b	4.8 ± 0.6^a	6.6 ± 1.1^a	4.0 ± 0.8^b	6.5 ± 0.7^a

Sinotruk HOWO Trailer Tractor 371HP HOWO 6X4 Tractor Head Truck. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

The addition of 5% DSF reduced the hardness of the cooked patties. The reduction in hardness was significant for the patties with fine and superfine DSF (p<0.05).Custom Healong Sublimated Men′s Brief Shorts^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Lanhang Brand Rubber Pressed Mixing Machine with Ce Certification.6±1.5 to 1.6±0.5. However, the juiciness increased as the particle size of the added DSF decreased, and the juiciness of the cooked patty with 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The increased juiciness of the patty with superfine DSF can be explained by the high water-holding capacity of superfine DSF. Tenderness did not change with the addition of 5%Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

5m Colorful ABS Case Alloy Shaft Measure Tape with Nylon Coated Double Printing Blade, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).30mm Extractor Cooling Fan 30X30X10 12V IP68 Cooling Tower Fan. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Glass Dropper Bottle Amber Essential Oil Bottle Brown Glass Bottle;3 Inch Petrol Engine Fire Pump for Agricultural Irrigation) which is in accordance with our result.

Conclusion

Defatted soybean flour is very rich source of dietary fiber. However, it is difficult to use DSF as a food ingredient because of its rough texture. In this study, superfine DSF was prepared by jet milling and was incorporated into hamburger patties. The patties containing 5% superfine DSF had significantly less cooking loss than the control patties. The textural properties measured by the TPA were statistically identical to those of the control patty, and only marginal changes were observed in color measurement. Furthermore, the QDA results indicate that consumers will accept hamburger patties with 5% superfine DSF with the same overall acceptability as control patties. Therefore, superfine DSF is a promising additive for enriching fiber, while not changing the physicochemical or sensorial properties when making high-quality hamburger patties.

Acknowledgments

Cast Iron Wok or Stir Fry Skillet, 12-Inch, Flat Bottom for Stove Top Use(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

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Abstract

Introduction